Ingredients
1 large eggplant
1 cup Extra Virgin Olive Oil
1/2 cup Balsamic Vinegar
Salt/Pepper to taste
Fresh grated Parmigiano Reggiano
Directions
Heat oven to 350. Remove the top and bottom of eggplant. Slice eggplant from top to bottom (about 1/4 inch slices).
In a large bowl, pour oil, vinegar, salt, pepper over the eggplant and coat the liquid mixture evenly using your hands or a basting brush. Once evenly coated, place eggplant slices on a raised baking pan and bake uncovered until edges are crisp and center is tender about 35-45 minutes depending on thickness of each slice.
Grate fresh Parmigiano Reggiano over the top and pour some fresh EVOO if your heart desires!
Delish! Simple!
Recipe by: The Three Kitcheneers
2 COMMENTS
Jo McBride
7 years agoYour eggplant sounds like a good receipe. Too bad we can’t print it out to find out first hand. With printing on top of printing, it’s pretty hard to read the receipe.
Sue Jackson
7 years agoDo you cut the eggplant from top to bottom or side to side. Your picture doesn’t look like either and much thicker than 1/2″ – I’m confused = please explain.